117 Reviews for Easy Salmon Cakes

I would suggest less bread crumbs (a little at a time and judge from there). Adding a little hot sauce is a nice touch, too. Definately no more than 10 mins in the oven!
Overall, they were yummy and a "make-again" recipe.

I think that hot heat for that length of time would produce salmon cakes that were inedible. It's not raw salmon, so a bit of oil in a frying plan should do it. I substitute brown rice for the breadcrumbs. I will not try this recipe cooked this way, but I will use the suggested ingredients, except for the bread!

Really simple and flavorful -- even my young children loved these cakes. We'll be making and enjoying these again very soon. The recipe worked as specified, we didn't need to make any adjustments to the cooking time.

I make something similar to this based on my mom's recipe. Doesn't include the Dijon mustard, and adds a little evaporated milk (I use the skim variety these days), which helps keep the patties moist. The thai sweet chili sauce is a thought -- I love it on so many other dishes. But this recipe as written, with a reduction in bread crumb content, is great. As for the sodium in canned salmon, I rinse my canned salmon and let it "drip dry" in a large strainer to get some of the salt out of it. Then I replace the salt with other ingredients -- a little Mrs. Dash herb and garlic does a great job. Also, I don't use mayo in my dill sauce; Greek yogurt is a great base for this sauce, and it doesn't need any mayo to make it better. Gotta go buy some ingredients and make this dish for my dinner.

wHY BAKE FOR 20 MINUTES ???jUST TURNOVER AND BROWN OTHERSIDE LOWER HEAT AND COVER COOKED IN 10 MINUTES WITHOUT THE FUSS OF OVEN AND COOKING ALL THE FLAVOUR AND NUTRIENTS OUT OF THE PATTIES sALMON IS FISH fISH SHOULD NOT BE COOKED TO DEATH